Preheat oven to 350°F. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium heat. Add leek; cook and stir 3 minutes or until wilted. Stir in apricots, almonds, breadcrumbs, and 1/4 teaspoon each of the thyme, salt and pepper. Remove skillet from heat; set aside.

Rinse chicken and pat dry with paper towels. Carefully loosen (but do not remove) skin. Spread one-fourth of the apricot mixture evenly under the skin. Place chicken, skin side up, in a shallow baking dish; set aside.

Place oil in a small bowl. Melt remaining 1 tablespoon butter; whisk into oil. Brush on chicken; sprinkle with remaining thyme, salt and pepper.

Place chicken in oven. Bake 35 to 45 minutes or until an instant-read thermometer registers 165°F. Serve hot.

Nutrition Facts

Serving Size 1

Amount Per Serving

Calories 315

Calories from Fat 185

% Daily Value*

Total Fat 21g

32%

Saturated Fat 8g

38%

Cholesterol 73mg

24%

Sodium 641mg

27%

Potassium 322mg

Total Carbohydrate 12g

4%

Dietary Fiber 2g

8%

Protein 21g

Vitamin A

21%

Vitamin C

5%

Calcium

5%

Iron

11%

Omega3 0.21g

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.